Curried quinoa salad

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Spanish below

Ingredients: (serves 2-3)

  • 1 cup quinoa
  • 2 cup water
  • 1/2 onion, chopped
  • 1-2 cloves garlic, minced
  • 2 tbsp oil
  • 1 tbsp soya sauce
  • 1 tbsp maple syrup
  • 1 tsp curry powder
  • 1/2 carrot, chopped
  • 1/2 green pepper, chopped
  • croutons and spinach
  • salt and pepper to taste
  1. Bring a saucepan with quinoa and water to a boil. Give it a stir, add a lid, reduce heat to low and cook for about 10 minutes or until liquid has absorbed.
  2. Heat oil in another saucepan, cook onion and garlic over low heat, add green pepper and carrots and stir until softened.
  3. Mix oil, maple syrup, soya sauce and curry powder in a small bowl. You can add some water if you want.
  4. Add cooked quinoa and sauce mixture into the saucepan and stir. Add pepper and salt to taste. Let it cook for about 5 minutes over medium high heat and finally add spinach and croutons.

 

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Ingredientes: (para 2-3 pers)

  • 1 taza de quinoa
  • 2 tazas de agua
  • 1/2 cebolla, en trozitos
  • 1-2 dientes de ajo
  • 2 cucharadas de aceite
  • 1 cucharadas de salsa de soja
  • 1 cucharada de sirope de arce
  • 1 cucharadita de curry
  • 1/2 zanahoria
  • 1/2 pimiento verde, chopped
  • picatostes y espinacas
  • sal y pimiento al gusto
  1. Añade el agua y la quinoa en una olla. Espera a que hierva y entonces tápala y baja un poco el fuego. En diez minutos aprox estará cocinada.
  2. Calienta una sartén con aceite y pon la cebolla cortada, los ajos, zanahoria y pimiento verde en trozitos y espera a que se cocine.
  3. Mientras, mezcla el sirope de arce, aceite, curry y salsa de soja en un cuenco. (Puedes añadir un poco de agua)
  4. Añade la quinoa cocinada y la salsa en la sartén y mezcla. Salpimenta.
  5. Deja que se cocine todo unos cinco minutos a fuego medio y finalmente añade espinacas y picatostes y ale! 🙂

Sugar-free and gluten-free vegan chocolate cookies

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Spanish below

Super healthy sugar-free, gluten-free and soft vegan chocolate chips cookies made with maple syrup, banana, cocoa powder and oat flour. With this recipe I made 8 cookies, but feel free to double the recipe for more. 🙂

Ingredients:

  • 1/2 small banana, mashed
  • 1 tbsp water
  • 2 tbsp maple syrup
  • 1 tbsp vegetable oil
  • 1 tbsp natural unsweetened cocoa powder
  • 1 cup quinoa flour or other
  • pinch salt
  • 1 tsp baking soda
  • Sugar-free vegan dark chocolate chips (about 1/2 cup)
  1. Preheat oven to 175ºC (350ºF).
  2. Add mashed banana and 1 tbsp of water in a medium bowl. Add syrup and oil and stir well.
  3. Add the dry ingredients to this mixture and stir until well combined.
  4. Finally, stir in the vegan chocolate chips just until well dispersed.
  5. Drop the cookie batter by tablespoonfuls onto a cookie sheet, and lightly flatten to shape with your hands.
  6. Bake for 8 minutes.

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Ingredientes (8 cookies):

  • 1/2 plátano pequeño, puré
  • 1 cucharada de agua
  • 2 cucharada de sirope de arce
  • 1 cucharada de aceite vegetal
  • 1 cucharada cacao en polvo, 100% puro
  • 1 taza de harina de quinoa
  • sal
  • 1 cucharadita de bicarbonato
  • 1/2 taza de chips de chocolate negro, sin azúcar
  1. Precalienta el horno a 175ºC.
  2. En un bol mezcla el pure de plátano con un poco de agua y mezcla. Añade el aceite y el sirope de arce.
  3. Añade los ingredientes secos y mezcla bien hasta obtener una masa.
  4. Finalmente añade las chips de chocolate y vuelve a mezclar hasta que estén bien repartidas.
  5. Haz bolitas con la masa y ponlas en una bandeja para horno. Aplástalas un poco con la mano y hornea unos 8 minutos.

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Vegan cinnamon rolls

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Spanish below

Ingredients:

Dough:

  • 3 cups flour
  • 1 + 1/2 cup warm water (or plant-based milk)
  • 2 tbsp vegetable oil (or melted vegan butter)
  • 1 packet instant yeast
  • 1 tbsp sugar
  • pinch of salt

Filling:

  • 2 tbsp coconut oil (or another vegetable oil or vegan butter)
  • 1/4 cup sugar
  • 1 tbsp cinnamon

Glaze:

  • 1/2 cup icing sugar
  • 1-2 tbsp water (or plant-based milk)
  1. Start by adding the yeast to the warm water and add the sugar. Let activate for about 10 minutes
  2. Combine flour with salt in a large bowl. Add the yeast mixture and oil. Stir until dough is formed.
  3. Transfer the dough onto a working surface, and knead it by hand for about five minutes. Then transfer the ball into a greased bowl, cover it with a towel and wait until doubled in size (about 1 to 2 hours).
  4. On a lightly floured surface, roll out the dough into a thin rectangle. Brush with oil and top with sugar and cinnamon.
  5. Roll the dough into the a log shape and cut it in 11-12 sections. Place them onto a greased pan cover with a towel and let doubled in size (another 1 or 2 hours).
  6. Preheat oven to 180ºC and bake for 25-30 minutes.
  7. For the glaze, combine icing sugar with water and stir.

 

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Ingredientes:

Masa:

  • 3 tazas de harina
  • 1 + 1/2 taza de agua caliente (o leche vegetal)
  • 2 cucharadas de aceite o mantequilla vegana
  • 1 paquete de levadura panadería
  • 1 cucharada azúcar
  • sal

Relleno:

  • 2 cucharadas de aceite
  • 1/4 taza de azúcar
  • 1 cucharada canela en polvo

Glasa:

  • 1/2 taza de azúcar glas
  • 1-2 cucharad de agua o leche vegetal
  1. Añade la levadura en el agua caliente con la cucharada de azúcar y deja reposar unos diez minutos.
  2. Mezcla la harina en un bol. Añade el aceite y la mezcla de levadura hasta que forme una masa.
  3. Amásala durante unos cinco minutos en una superficie con harina para evitar que se pegue y vuelve a ponerla en el bol con un poco de aceite. Cubre con un paño y espera a que doble de tamaño (1-2 horas).
  4. Mezcla el azúcar con la canela. Con el rodillo extiende la masa bien fina y pincela con el aceite. Espolvorea generosamente la canela y el azúcar por encima.
  5. Finalmente enrolla la masa apretando un poco formando un cilindro. Corta en 12 porciones y ponlas en un molde o paella apta para horno, dejando espacio entre ellas. Cubre con un paño y deja reposar entre 1 y 2 horas más.
  6. Precalienta el horno a 180ºC y hornea de 25-30 minutos.
  7. Para la glasa simplemente mezcla el azúcar glas con el agua y listo!

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Vegan bundt cake

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Today I made this orange bundt cake (vegan of course) with orange juice and strawberry glaze.

Ingredients:

  • 200 g sugar
  • 180 g flour
  • 1 orange juice
  • 1 tbsp vegetable oil
  • 1 tbsp chia seeds + 3 tbsp water
  • 1 tsp salt
  • 1 tbps baking powder
  • 1/2 cup plant based milk

Glaze:

  • 1/2 cup icing sugar
  • 1-2 tbsp water (or plant-based milk)
  • strawberry powder
  1. Preheat oven to 180ºC.
  2. Combine sugar, orange juice and oil in a bowl and stir. Add chia seeds and water.  Finally add plant based milk and stir until well combined.
  3. In another bowl combine flour with salt and baking powder.
  4. Combine both bowls by adding the flour mixture into the sugar-milk mixture and stir until smooth.
  5. Grease and flour a 6 cup bundt pan.
  6. Pour the mixture into the pan and bake for 35-40 minutes or until a cake tester comes out clean.
  7. While baking, mix icing sugar with strawberry powder and water or milk. If you don’t have strawberry powder just mix icing sugar with 1 tbsp strawberry juice. Or water+icing sugar+ food coloring.

 

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Gluten free vegan chocolate cookies

Gluten free vegan chocolate cookies

These gluten-free vegan chocolate cookies are just perfect for christmas! So yummy and “healthier” than other cookies.

Ingredients:

  • 150 g oat flour
  • 25 ml oil (melted coconut oil or other oil)
  • 90 g sugar
  • 40 g cocoa powder
  • 1/2 tbsp chia seeds + 3 tbsp water
  • 1 tsp baking podwer
  • salt
  • 100 ml plant-based milk or water
  • chocolate chips
  1. Preheat oven to 175ºC.
  2. In a bowl mix sugar with chia mixture. Add oil and stir well.
  3. In another bowl add flour, cocoa powder, baking powder and salt and combine both bowls. Add plant-based milk and stir. Finally add chocolate chips to taste and refrigerate the dough (30 minutes)
  4. Bake for 8-12 minutes

Gluten free vegan chocolate cookies
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